Season the chicken pieces with kosher salt, black pepper, and smoked paprika evenly.
Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat until melted and hot.
Add the seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter.
Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the diced zucchini to the skillet and cook for 3-4 minutes until slightly softened.
Stir in the orzo pasta and cook for 1 minute, stirring constantly to toast the orzo lightly.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine with the orzo and vegetables.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with extra parsley or Parmesan if desired.